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Soryeongwon Jangdankong Dubu Maeul (Soryeongwon Jangdan-soybean Tofu Village)
A rustic tofu restaurant near Paju focused on 100% Jangdan soybeans, known for its mushroomy tofu hot pot and daily‑made fresh tofu.
GyeonggiKorean Food > Jeongol (hot pot) / Suyuk (boiled pork)
3.8
(9 reviews)A countryside tofu house in Paju that uses 100% Jangdan soybeans. Their hearty ‑Beoseot (tofu and mushroom hot pot) is a local favorite; tofu is made fresh every day and their is fermented using organic rice straw.
Local Tips
- •All tofu made in-house daily from 100% Jangdan soybeans for a distinct, nutty flavor
- •Popular Dubu‑Beoseot Jeongol — a comforting, shareable hot pot loaded with tofu and mushrooms
- •Reservations accepted and on-site parking make it an easy stop on a day trip from Seoul
Menu
Kimchi (Tofu with stir‑fried kimchi)16,000 KRW
Beoseot (Tofu & mushroom hot pot)15,000 KRW
( served with tofu)35,000 KRW
(Pungent fermented soybean paste stew)14,000 KRW
(Thick stew of ground soybean pulp)14,000 KRW
Practical Information
- Category
- Korean Food > Jeongol (hot pot) / Suyuk (boiled pork)
- Address
- 16 Soryeongwon-gil, Gwangtan-myeon, Paju City, Gyeonggi Province
- Operating Hours
- Daily 09:30 ~ 20:30
- Phone
- 031-957-6202
- Facilities
- Reservations available,On-site parking
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Glossary
- Bossam
- Sliced boiled pork usually eaten wrapped in vegetables or, in this case, with tofu
- Cheonggukjang
- A very pungent fermented soybean paste stew, heartier and stronger than doenjang
- Dubu
- Tofu
- Dubu-kimchi
- Firm tofu served alongside or topped with stir-fried kimchi and pork or anchovy bits — a classic pairing
- Jangdan-kong
- A variety of soybean from the Jangdan area (Paju) prized locally for making fresh, flavorful tofu
- Jeongol
- Korean-style hot pot; here it means a shared tofu-and-mushroom stew cooked at the table
- Kongbiji
- A rustic stew made from ground soybean pulp left over from tofu-making, rich and filling
